Crispy Chickpea Buddha Bowl with Tahini Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chickpea Buddha Bowl with Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Tahini Drizzle

A vibrant Buddha bowl featuring crispy roasted chickpeas atop a bed of tender mixed greens and nutty quinoa, complemented by creamy tofu and a luscious tahini drizzle. Finished with a sprinkle of hemp seeds and a squeeze of lemon for brightness, each bite delivers a delightful mix of textures and flavors.

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NUTRITION

568kcal
Protein
31.3g
Fat
25.8g
Carbs
54.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Roasted Chickpeas (approx. 130g)

0.33 cup Cooked Quinoa (approx. 60g)

2 cups Mixed Greens (approx. 60g)

0.25 of an Avocado (approx. 50g)

150g Firm Tofu

1 tbsp Tahini (15g)

1 tbsp Hemp Seeds (10g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain canned chickpeas, then pat them dry with a paper towel. Toss them with a bit of olive oil, salt, and your favorite spices, and roast for about 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, rinse the quinoa under cool water. Cook the quinoa according to package instructions using a light vegetable broth for extra flavor, then measure out roughly 1/3 cup once cooled.

  • 3

    Press the tofu for a few minutes to remove excess water, then cut it into bite-sized cubes. Lightly season with salt and pepper, and if desired, pan-sear in a non-stick skillet for a few minutes on each side for extra texture.

  • 4

    Assemble your bowl by layering the mixed greens at the base. Add the cooked quinoa, roasted chickpeas, tofu cubes, and sliced avocado.

  • 5

    Drizzle the tahini evenly over the bowl. Sprinkle with hemp seeds and finish with a squeeze of fresh lemon juice.

  • 6

    Enjoy your vibrant, nutrient-packed Crispy Chickpea Buddha Bowl!

Crispy Chickpea Buddha Bowl with Tahini Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chickpea Buddha Bowl with Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Tahini Drizzle

A vibrant Buddha bowl featuring crispy roasted chickpeas atop a bed of tender mixed greens and nutty quinoa, complemented by creamy tofu and a luscious tahini drizzle. Finished with a sprinkle of hemp seeds and a squeeze of lemon for brightness, each bite delivers a delightful mix of textures and flavors.

NUTRITION

568kcal
Protein
31.3g
Fat
25.8g
Carbs
54.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Roasted Chickpeas (approx. 130g)

0.33 cup Cooked Quinoa (approx. 60g)

2 cups Mixed Greens (approx. 60g)

0.25 of an Avocado (approx. 50g)

150g Firm Tofu

1 tbsp Tahini (15g)

1 tbsp Hemp Seeds (10g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain canned chickpeas, then pat them dry with a paper towel. Toss them with a bit of olive oil, salt, and your favorite spices, and roast for about 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, rinse the quinoa under cool water. Cook the quinoa according to package instructions using a light vegetable broth for extra flavor, then measure out roughly 1/3 cup once cooled.

  • 3

    Press the tofu for a few minutes to remove excess water, then cut it into bite-sized cubes. Lightly season with salt and pepper, and if desired, pan-sear in a non-stick skillet for a few minutes on each side for extra texture.

  • 4

    Assemble your bowl by layering the mixed greens at the base. Add the cooked quinoa, roasted chickpeas, tofu cubes, and sliced avocado.

  • 5

    Drizzle the tahini evenly over the bowl. Sprinkle with hemp seeds and finish with a squeeze of fresh lemon juice.

  • 6

    Enjoy your vibrant, nutrient-packed Crispy Chickpea Buddha Bowl!